Easy Spinach & Artichoke Dip With A Crispy Panko Crust

@maxiskitchen easy spinach and artichoke dip with a crispy panko crust - perfect for Super Bowl Sunday!

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14 oz. Can Artichoke Hearts, drained and chopped small
2 Garlic Cloves, minced
10 oz. Frozen Chopped Spinach, thawed and moisture squeezed out
8 oz. Light Cream Cheese, softened
1/2 Cup Light Sour Cream
1/4 Cup Mayonnaise
1/2 Cup Grated Parmesan Cheese
1/2 Cup Mozzarella Cheese
1/2 tsp Salt
1/4 tsp Pepper
1/2 Lemon, juice
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Top With:
1 Tbsp Butter
1/4 Cup Panko Breadcrumbs
1 Pinch Salt
1/4 Cup Parmesan
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Serve With (options):
Tortilla Chips
Baguette
Sliced Veggies
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1 Preheat the oven to 375F
2 Thaw the frozen spinach in the microwave (or at room temp) and drain out the excess liquid
3 In a large bowl, combine the artichokes, garlic, spinach, cream cheese, sour cream, mayonnaise, parmesan, mozzarella, salt, pepper and lemon juice; spread the mixture into a cast iron or baking dish
4 Toast the panko in a pan over medium heat with butter and a pinch of salt until they are golden brown
5Sprinkle parmesan and toasted panko on top of the dip and bake for 20-25 minutes until the cheese on top is melted and bubbling; serve with chips or sliced veggies
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15 minute prep time + 30 minute cook time